Makes 12 Servings
Cooking + Prep Time: 1 & 1/2 hours + standing time


1 lb. of beef, ground
1 chopped sweet onion, large
1/2 lb. of sliced mushrooms, fresh
1 minced garlic clove
1 x 15-oz. can of tomato sauce, no salt added
1 x 6-oz. can of tomato paste, no salt added
1/4 tsp. of pepper, black
4 cups of mozzarella cheese shreds, part-skim
1 x 15-oz. jar of sauce, Alfredo
1 x 15-oz. carton of cheese, ricotta
2 & 1/2 cups of frozen, thawed peas, sweet
1 x 10-oz. pkg. of frozen, thawed chopped spinach – squeeze it dry
1 x 9-oz. pkg. of lasagna noodles, no-cook

Optional: Parmesan cheese, grated; basil leaves, fresh

In large pot, cook beef with mushrooms, garlic and onions on med. heat till meat is not pink any longer.
Drain well. Stir in tomato paste, tomato sauce, 1/4 tsp. of pepper & 2 cups of mozzarella shreds.
Set pot aside.

In large-sized bowl, combine Alfredo sauce with peas, spinach and ricotta cheese.
Spread one cup of the meat sauce into greased 13” x 9” casserole dish.
Layer with four noodles, 1 & 1/4 cups of meat sauce & 1 & 1/4 cups of the spinach mixture.
Repeat the same layers three times. Sprinkle with the rest of the mozzarella cheese.
Cover casserole dish.

Bake in 350F oven for 40-45 minutes.
Remove cover.

Bake till cheese melts, 8-10 minutes more.
Allow to stand for 10-12 minutes before you slice.

Use basil to garnish and serve.

This recipe currently has 0 comments. Add your own comment in the right hand menu.